A Standby: Spicy Leek and Tomato Sauce

I'd like to share a standby recipe that I use whenever I have leeks on hand and not much time to make dinner. I've adapted it from a 2007 Bon Appétit recipe which I found on Epicurious. What I'm going to suggest below is enough for 5 or 6 people, or dinner for 2 and lunch for a couple of days after. I used canned tomatoes, but when it's tomato season I use fresh ones. Also, all of the ingredient quantities are very approximate.


Linguine with Spicy Leek and Tomato Sauce

• 1/4- 1/2 cups extra-virgin olive oil
• 4 chopped garlic cloves, or 3 green garlic bulbs(?), white parts only, split lengthwise, sliced crosswise
  
• 1-1 1/2 teaspoon dried crushed red pepper
• 1 1/2 teaspoon fennel seeds
• 3-4 medium leeks (white and pale green parts only), split lengthwise, sliced crosswise
• 2 large cans diced tomatoes, 2/3 of the juice removed
  
• 1 cup dry white wine
• 2 tablespoons white wine vinegar * can be left out if you don't have any
• 1 box of linguine or pasta of your choice
• 2 cups of Parmesan

In a very large skillet or sauce pan heat on medium enough oil to cover the bottom, which should be approximately 1/4-1/3 a cup. Add the garlic or green garlic, red pepper and fennel seeds and stir until the garlic is fragrant and softening, a couple of minutes. Add the leeks and saute until soft, about 8-10 minutes. You can cover the pan if you want, but remember to stir it frequently. You want the leeks to be soft because they won't soften much more in the following steps. Add the tomatoes, removing 2/3 or the liquid from the cans before adding. Stir to mix then add the wine and the vinegar. Cover and cook until the tomatoes breakdown, about 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving a cup or so of the pasta cooking liquid.

Back to the large sauce pan which is still on medium heat: Add the pasta and a drizzling of oil and toss. Add ~1 cup cheese and toss until mixed, add some of the cooking liquid if the sauce seems dry. Season with salt and pepper. Serve with a sprinkling of extra cheese and a drizzle of nice olive oil to finish. The olive oil drizzle is key, it makes the flavors pop!